Name: Corned beef and red cabbage sandwich
Cook time: 380 min
Total time: 380 min
Yield: 8
Ingredients: 1 cup (250ml) red wine vinegar; ¼ cup (55g) brown sugar; 1 teaspoon sea salt flakes; freshly ground black pepper; 1 kilogram piece corned silverside; ¼ medium red cabbage (225g), sliced thinly; 16 slices seeded rye bread (720g); 80 grams butter, softened; 8 slices swiss cheese (160g)

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Ingredients

1 cup (250ml) red wine vinegar

¼ cup (55g) brown sugar

1 teaspoon sea salt flakes

freshly ground black pepper

1 kilogram piece corned silverside

¼ medium red cabbage (225g), sliced thinly

16 slices seeded rye bread (720g)

80 grams butter, softened

8 slices swiss cheese (160g)

Method

1.Preheat slow cooker on high.

2.Combine vinegar, 1½ cups (375ml) water, the sugar, salt and pepper in slow cooker. Place beef in centre of cooker, fat-side up; arrange cabbage around beef. Cook, covered, for 6 hours. Transfer beef to a large plate or tray; rest for 10 minutes then cut into thin slices. Drain cabbage.

3.Meanwhile, just before serving, heat oven grill on high. Spread bread slices with softened butter; grill for 1 minute on each side. Top half the bread slices with cheese; grill for 1 minute or until melted. Divide sliced corned beef among melted cheese toasts, then top with cabbage and remaining bread slices.

4.Serve sandwiches straight away.

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